Las Vegas's MOST EXPENSIVE Sushi Dinner & BEST DEAL $45 LOBSTER Korean BBQ Buffet with Phil Tzeng

beautiful ones I've ever seen in my life, it's like the Beverly Hills of the ocean, you have Toro scallop caviar, uni oceanic trout and you forgot the

most

important thing, the gold, the gold, there are some edible gold flakes, gold up and down, it's good. from top to bottom so we have a little bit of everything here we are out of this world the amount of different textures and flavors here they go together like a little symphony you have the fatty tuna it was just buttery caviar that is also buttered in a different way but also releases those sweet Briny wami scallops and that just opens up your palette and again the presentation is incomparable beautiful wooden box with real Sakura details so in this box there are jellyfish Otoro akami duck KY what else is there?

They have live

lobster

live

lobster

and that's at the bottom of the caviar and the old uniel so yeah and we're supposed to start from the front to the back so we start with the squid yeah let's start with the squid. The soy sauce they have is a house blended soy sauce and at three years old, it's so snappy that it's really good with the Wasabi. very delicate tender squid very sweet very delicate very tender a little Snappy this is the sticky duck wow I never had a

sushi

mi style before Super fresh very sweet yes have you ever had

sushi

before like this without very clean fish we tried the salmon yes uh trout , right, I mean trout, sorry, oh, really buttery and sweet, and this Wasabi is so good too.

This Wasabi really complements everything so well, it's not harsh is it? It's al

most

floral. The color of the lean tuna looks great, my goodness, so tender, it falls apart so quickly, so clean. and then it gave this beautiful sweet Comoro aftertaste, so this is tuna. Chic, yes, butter, so butter like that. BTS butter is butterier than that. I don't think I've had jellyfish Atassi before, really good with Wasabi, it's just crunchy and sweet like jellyfish salad I love jellyfish salad here we go Lobster, wow, it's almost unbelievably sweet right, there aren't many places that do sushimi from lobster at Vegas M and these guys have been doing it better for a long time and every bite It's like getting something different because the first bite you get with oi so you get some richness, the second bite you get with uro and now with the caviar, a little pop here, is pure Umami flavor.

The chef just brought out, look at this, my God, they just brought out these little mountain crayfish. You go through the T Market. These all look like mountains of mini crabs. I don't know if they are the same type of crab, but these are too. They're going to be fried, they're going to be fried, you eat it all, so another beautiful tray and there's oysters with caviar, mountain crayfish that we saw. Shira saani is the mountain river yeah goldfish at the bottom so it should be nice and creamy abalone underneath is hairy crab sauce fish liver and tofu T so we gotta go C Cloud yeah it's like an elevated type of zenai, it's like they incorporated some kaiseki into this experience, it's right here, yeah, it looks really nice, cheers buddy.

Very good, you like oysters. I make what you consider a good oyster. Fatness. I like a clean type of finish, a little less oceanic if possible. And yes, cushie oysters are my favorite. They are small and sweet. I just started eating oysters like. more Rec, yeah, I like it just super clean and that's this thing here that's really good. I can have a whole bag of these, yes it's like a little crunchy pocket with hugged fish sperm, you've had it before, yes it's very creamy. I have never fried it, although it is creamy and sweet, yes, M fish liver, bunk fish liver, do you like this, take it or leave it, yes, I think it's one of those things that people either love it or they don't.

I think I used to love it, but after having a I often think this thing is a delicious ocean fagra, that's what they called it, yes, it's such a creamy, rich snow crab that we saw it steamed first and then roasted on this little charcoal stove in front of us with a little honey. butter on top I smell the salty buttery taste already wow here we go, get out of town with this excellent I mean what's not to love about this little miso butter, sweet little wami, try all that nice smoke here too over the charcoal ?

Yes, snow crab porridge with Kano, this is not like from a jar, this is the natural path of the head, the body of the snow crab with oi with marinade, Yura, you should offer some tissue because of love, crying, every bite has flavor on L Street crab. ukur explosion and that scam so that's the most wonderful magic ingredient now that we've gotten into the sushi portion of the

dinner

so this piece is Noto the black throat LANDS he directed it a little mhm that's creamy , almost yes, like butter and creamy. Get out there too, yeah, for some crunch, some crunch.

I like that at the end, very nice and it's EO, my style of sushi, so it's very traditional Tokyo cookie methods, next piece Snapper, yes, g kimai, the color of this is exceptional, a little firmer, but it still melts. yes, triggerfish covered in fish liver, she, some shisha. Leaf in, are you getting some heat? top m it's buttery it's bursting with Lami it has the beautiful oceanic flavor of the seaweed it's the

best

ocean HS really the scallop itself was super tender and a really big piece the tuno dishes have started Cho fine silky butter for cating it's like Your tons just got covered in that blanket of butter.

I love the algae on top of that coral, plus the next course is really interesting. I never tried this before. This is sitting in the sea water and uh the chef said this is better than normal because it's tastes like straight out of the urchin right we have a crispy shiso leaf with smoked trout Otoro oi that leaf is so crispy for each and every one of the mixture of ingredients the Otoro the oi that was complicated but at the same time very harmonious I want to say to sum up, a good bite, this is the oil, this is the UN, let's try it well, well, that's crazy , it is much more delicate and almost much softer than any other I have only tried before.

You get a much lighter flavor. lighter you usually end up with those horo you end up with the instead and it makes incredible sense, yeah, your p a little hot pot, so this is so greasy and like marble and so beautiful and so melted like it's going to get and it's style Sukiyaki W this is the pinnacle of beef talks about elevated comfort food Suki style I don't see how this could get any better. I've been on a culinary journey across the oceans now that we're on land, this is what lobster means, it just said lobster in At the end I thought, what does a deeri lobster look like or something?

No it's a whole lobster so you have the lobster tail with miso and just a little bit of trule just a trip to Vegas this is the epitome of sweet and buttery with that beautiful fermented miso that makes the sweet lobster It's even sweeter for me and then the truffles bring you down to earth a little. And what a final 100 days to grow a melon and a tree only has one melon. In fact, I bought a melon if you remember. years ago I made a video $150 for a melon and that's what I think is in this box I didn't know it was a tree a million miles away and it's important because that area has cleaner water and strawberries cost $10 per strawberry what I remember that this fil was when I stabbed him, it's like a gum like juice that just gushed out.

Have you eaten one of these? I have one of these. I called it wagu melon basically, oh my gosh, these are the pink strawberries I made. i spent $10 on a strawberry once it was the strawberry mous the king strawberry didn't look like that it looks like part strawberry pineapple should we start with the strawberry first yeah wow that's so much better than the $10 strawberry i bought it's super sweet, really juicy, this is the first time I had a pink strawberry from Japan, I've never had them before, because I'm going to forget about the cutlery, okay, oh my god, it's pure juice, it's like a liquid structure exactly, that's amazing and then HOA ice cream, all homemade.

It's great, I love G Chop, what an amazing

dinner

. Thank you very much for sharing this place. I'm glad we saved this for last, yeah, and what a time it was with you being in Vegas and going to all these places, well, man. You know, thank you so much again, you are so knowledgeable about the places here. I always come to you. I always ask you when I come back here and you never bother me, so definitely check out Phil. You make amazing videos about the food places here, his Instagram account, yes, Las Vegas Phil f l and Tik Tok and YouTube too.

I have all that information below for you. Thank you so much again my friend for the last few days and it just ended on such a high note. so it was epic, very good, see you next time. You're definitely in for another food adventure, thanks again my friend, and as always, we'll list all the plays below for you. Thank you all so much for watching until we eat again see you later